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Old 11-20-2006, 08:38 PM   #1
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Thanks for the quick answers,now to shortening

Am just trying to master my baking skills and find out things that have gone wrong. When shortening is called for in a recipe, what do you use?? Thanks again, have just discovered this forum and love it already.

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Old 11-20-2006, 08:47 PM   #2
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when I think shortining, I typically think crisco. is is a very purified shortening and is awesome for baking. I also like to use butter, but the browning point of butter can be an issue depending on the recipe. A good and easy solution is to use both.
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Old 11-20-2006, 08:50 PM   #3
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I use a store brand vegetable-based shortening, and have always had great results.
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Old 11-20-2006, 09:18 PM   #4
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Butter--for the pure just plain GOOD flavor that nothing else supplies.
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Old 11-20-2006, 09:38 PM   #5
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If the recipe callls for shortening, use shortening. You don't use shortening for the flavour it imparts, rather, it's used for the properties it maintains and the fact that other flavours shine through.

When it comes to baking, shortening has it's uses.
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Old 11-20-2006, 09:53 PM   #6
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Welcome budron - I'm glad you like it here - it's a great place to be. I don't have many recipes that call for shortening, but when it does I use crisco.
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Old 11-20-2006, 11:04 PM   #7
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There is a butter flavored Crisco that works well in cookies.
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